Romesco Sauce

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Preparation info

  • Makes About

    2½ Cups

    • Difficulty


Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Garlic, 2 cloves
  • Slivered almonds, 1 cup ( oz/140 g), toasted
  • Roasted red bell peppers (capsicums), 2 jars (12 oz/375 g each), drained
  • Sherry vinegar, 4 teaspoons
  • Smoked paprika, 2 teaspoons
  • Olive oil, 6 tablespoons (3 fl oz/90 ml)
  • Salt and freshly ground pepper


In a food processor, finely chop the garlic. Add the almonds and pulse until finely chopped. Add the roasted peppers, vinegar, and paprika and process until smooth. With the motor running, gradually add